"Why 'Home'?- you're asking. Answer. Because it is made from simple, homemade and delicious products. And despite the fact that it is called "Terrine" (previously it would have been called simply pate), there are no special problems with the ingredients, everything is extremely affordable, I would say very affordable. But the taste, I'll tell you, is amazing! Tender, fragrant, magnificent pate - imagine a combination of tender veal liver, porcini mushrooms and smoked cheese... And now I suggest you try this! The terrine turned out to be, of course, high in calories, but on holidays, I think it will be difficult to resist even those who anxiously monitor the extra centimeters!
|Cook Time||160 minutes|
- 1,5 kilogram Beef liver veal
- 1 kilogram Heart veal
- 3 pieces Carrots
- 2 pieces Onions
- 5 tablespoons Vegetable oil
- 100 gram Lard pork, I have salted
- 500 gram Mushrooms white, fried, I have frozen
- 200 gram Smoked cheese
- 10 pieces Parsley
- 300 gram Bacon (or smoked bacon)
- 1 piece Chicken egg
- 200 milliliters Cream
- 0.5 teaspoon Thyme
- 0.5 teaspoon Rosemary
- 3 tablespoons Soy sauce
- Black pepper
- First, put the veal heart to boil in one piece, cook for 2 hours, add a little salt. If you have a heart from an adult cow, it needs to be boiled until soft. While the heart is cooking, cut the liver, onion and carrot into large pieces, quickly fry in vegetable oil in a deep frying pan (I have a wok), add salt and pepper to taste. Then scroll through the meat grinder liver with onions and carrots.
- Now we take the form in which we bake the terrine. I have a rectangular one. Brush it a little with vegetable oil, line the bottom and sides with strips of bacon so that they hang down, and then we can cover our terrine with them. Place the minced meat tightly in the mold, cover with strips of bacon on top. It should look something like this.
- I determined readiness by the glass form. When the terrine was slightly browned, I turned off the oven. Next, you need to remove the terrine mold from the oven. I cooled the terrine for the festive table (which is in bacon, in foil) under a press so that it was more dense and it was convenient to cut it. Place directly on top of the mold, on a foil-lined glass cutting board, and on the board - a jar of water. Since the form I filled to the top was leveled, it stuck very well. Cooled on the balcony (the temperature was minus 3 degrees).